• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water.
• Chop the potatoes into 1cm chunks (peeling optional).
• When boiling, add the potatoes to the water and cook until fork tender, 10-15 mins—take care not to overcook!
• When cooked, drain in a colander.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Peel half the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose. Roast in the oven until softened, 10-15 mins.
• Peel and grate the remaining garlic (or use a garlic press).
• Cut the tomato into 2cm chunks.
• Trim the root of the baby gem, halve lengthways, then thinly slice widthways.
• In a salad bowl, mix the vinegar, ¼ tsp sugar and 1 tbsp oil (double both for 4p). Season with salt and pepper then set aside.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Season to taste with salt and pepper. Break it up with a spoon as it cooks.
• When the mince is browned, add the grated garlic, rogan josh paste and North Indian spice mix. Cook, stirring frequently, until fragrant, 1 min.

• Stir the beef stock powder and 100ml water (double for 4p) into the pan.
• Bring to the boil, then simmer until thickened, 3-4 mins.
• Carefully add the cooked potato to the beef.
• Stir in the sweet chilli sauce.
• Season to taste with salt and pepper. Add a splash of water if the mince becomes too dry

TIP: You don't want the mixture too wet or the naan will become soggy.

• Meanwhile, pop the naans into the oven and bake until toasted and golden, 2-3 mins.
• Remove the roasted garlic from the oven and mash with a fork.
• Add the yoghurt to a small bowl and stir in the roasted garlic. Season with salt and pepper, then set aside.
• Add the baby gem to the bowl with the dressing and toss to coat.

• Share the naans between plates.
• Top each naan with the beef kheema and a handful of salad leaves. 
• Scatter over the chopped tomato. 
• Finish with a drizzle of garlic yoghurt.
• Serve any remaining salad alongside.